I love trying new flavors for hamantashen ever year. This year I turned to my favorite drink for inspiration. I started with a coffee flavored dough, filled it with white chocolate and topped with a sprinkle of cinnamon.
I tested this recipe with coconut oil and found the dough way too hard to work with, so I went with butter. It is likely that margarine would work well, but I know the butter did without any refrigeration time. I also tested making white chocolate ganache, but found the melted chips worked well, so no need for the extra steps or ingredients.
Cappuccino Hamantashen
Servings
16 Servings
Ingredients
- 1 + cup flour
- 1 teaspoon baking powder
- 1 tablespoon espresso powder fine grind or Turkish coffee
- 1/8 teaspoon salt
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup white chocolate chips
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a large baking sheet with parchment paper.
- Sift the dry ingredients together into a bowl and set aside.
- Using an electric mixer, cream the butter and sugar until fluffy. Add the egg and vanilla and mix well, scraping sides as needed.
- Slowly add dry ingredients to the wet while mixing carefully. Once all the flour has been added and the dough is mostly together, use your hands to combine it all and place on a floured surface. If needed add more flour to achieve a less sticky dough.
- Roll out the dough and cut circles with 2 1/2 inch round cookie or biscuit cutter.
- Meanwhile prepare filling by melting white chocolate chips in the microwave, starting with 30 seconds and then 10 second intervals until fully melted.
- Spoon a scant teaspoon white chocolate into cookie center, fold up sides into a triangle. Place on baking sheet and bake for about 10 minutes. Remove to cool and sprinkle with cinnamon.
garbage recipe, spread like a pancake; unrecognizable as hamantashen- try your recipes please before posting them. big waste of money & time
Thanks for the constructive feedback, as you can see in the notes I did test this recipe several times and it worked well for me. Hamantaschen dough is tricky and needs a gentle hand. Also climate and types of flour can effect the results. Happy Purim!
Chocolate chips don’t melt so well and I wanted it to be creamier, but you can feel free to just use the chips.
Why melt the chocolate at all? Just put a few chocolate chips and they can melt in the oven
The coffee scent of the dough was out of this world, as was the final product! NOTE: The dough was extremely soft, more like the texture of a drop cookie- nothing I could roll. The ratio of dry to wet I think is a bit off, maybe? I added flour until it resembled something I could work with/roll. Also, I opted to fill it with pareve chocolate ganache. It was rich and satisfying. The dough’s sweetness was mild, the coffee scent right on, and the ganache rich- take your Purim coffee black!
This sounds so good…the best way to consume coffee, in my opinion, is to eat it.